Yield: 35 Almonds
|1||Square (one ounce) semisweet chocolate, chopped|
|¼ teaspoon||Vegetable oil|
|35||Blanched; toasted whole almonds|
Put the chocolate and vegetable oil in a small heatproof bowl in a larger bowl or saucepan holding an inch of very hot water; stir the chocolate until melted and smooth. Remove the bowl of melted chocolate and set it on a cup of glass, tilting it so the chocolate makes a little pool. Using tweezers, hold each almond on one long side and dip the opposite side into the chocolate so the almond is half dark, half light. Place on waxed paper on a cookie sheet and let the chocolate harden for several hours. Carefully lift the almonds from the waxed paper and refrigerate until needed.
NOTE: Choose the 30 prettiest almonds for decorating the cake.
TO BLANCH ALMONDS: Put them in a pot of boiling water for a minute or two, then draining and rinsing will in cold water. Pinch off the brown skins.
HOW TO TOAST NUTS: Spread whole or chopped nuts-usually almonds, walnuts, pecans or hazelnuts-ona jelly roll pan or ther pan with sides (nuts tend to slide off a cookie sheet) and place in a preheated 350F oven for 5-10 minutes. When the nuts smell toasty and a COOLED nut is crisp and crumchy, the nuts are ready; watch carefully to avoid burning. Let the nuts cool in the pan on a wire rack.
Posted to EAT-L Digest by Sean Coate <swcoate@...> on Nov 23, 1997